Feel free to experiment with different vegetables and pair it with different starches, Substitute Quorn vegan pieces to make this recipe 100% vegan.

Method

How long will this take? Prep:15min › Cook:1hr

Preheat the oven to 180°c or reduce to 160°c for a fan oven

Heat the oil in a heavy oven-proof pan and lightly cook the ginger and the onion for 4-5mins or until at your desired softness. At this point, stir in the curry paste/powder and ginger and cook on a low heat as it may burn.

Add the defrosted chicken pieces into the pan and stir well to coat them in the spicy onions.

Add the stock and the coconut milk and bring the pan to the boil. Season as desired.

I don’t have an oven proof pan then transfer now to an ovenproof dish with a lid and place in the oven.

Cook for 50mins.

When oven cooking has completed remove from the oven and add ground almonds these will thicken the sauce. Add coriander or any other seasonings as desired. Cumin is very tasty here!

In a hurry or no oven proof dishes with lids?

If you need this dish in a hurry, simmer it on the hob for 20 minutes at step 2 instead of transferring it to the oven, then continue with step 3.

Extra update:

Quorn chicken contains 14g of protein and 89calories per 100g.

Aldi Chicken pieces have 20g of protein and 140calories per 100g.

Now, remember that 1g of protein gives 4cal so these extra calories can be contributed to the extra protein. They also contribute to extra taste and texture in any sauce so why not give them a go?